Shredded Beef Stew Recipe
A hearty and comforting shredded beef stew perfect for cold days.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef Chuck Roast cut into chunks
- 2 cups Beef Broth
- 1 cup Red Wine
- 4 Carrots peeled and chopped
- 4 Potatoes peeled and chopped
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 tbsp Tomato Paste
- 1 tsp Thyme dried
- 1 tsp Rosemary dried
- 1 tsp Salt to taste
- 0.5 tsp Black Pepper to taste
Instructions:
- 1. Heat a large pot over medium-high heat. Add a bit of oil.
- 2. Brown the beef chunks on all sides. Remove and set aside.
- 3. In the same pot, add the onion and garlic. Cook until softened.
- 4. Stir in the tomato paste, thyme, and rosemary. Cook for another minute.
- 5. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- 6. Add the beef broth, browned beef, carrots, and potatoes. Bring to a boil.
- 7. Reduce heat to low, cover, and simmer for about 3 hours or until the beef is tender and easily shredded.
- 8. Season with salt and pepper to taste. Serve hot.
Notes:
This stew is even better the next day. Store leftovers in the fridge and reheat gently.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 5mg
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